Apple Pomace as Valuable Food Ingredient for Enhancing Nutritional and Antioxidant Properties of Italian Salami

Abstract

Nowadays, food fortification with bioactive compounds deriving from agri-food waste is of great interest all over the world. In this work, apple pomace (AP), the most abundant by-product of apple juice manufacturing, was characterised by chemical, chromatographic and spectrophotometric analyses. AP showed valuable antioxidant activity, due to the presence of phenolic compounds (8.56 mg gallic acid equivalents/g), including quercetin-3-O-galactoside, quercetin-3-O-arabinofuranoside, and phloridzin. Dried AP, at 7% and 14%, was added to pork meat to produce Italian salami, then subjected to 25 days of ripening. Physicochemical, colorimetric and microbiological analyses were carried out at days 0, 5, 11, 19 and 25, while nutritional and sensory evaluations were performed at the end of the ripening. The overall acceptability was slightly higher for 7% AP compared to 14% AP sample, and generally the replacement of a percentage of meat with apple pomace allowed the production of salami with sensory properties comparable to those obtained with classic recipes. The improved fibre and phenol content, together with the lower fat and calories, represent the most interesting characteristics of fortified salami. The results confirm that the addition of AP represents a valid approach to adding healthy compounds to salami.

Effect of Different Drying Treatments and Sieving on Royal Gala Apple Pomace, a Thickening Agent with Antioxidant Properties

“…Other statistically significant differences ( p < 0.05) were identified for some values of DPPH, ABTS, and FRAP, both taking into consideration the same drying treatment and different PS, and the same PS with different drying treatments. Similar values for TPC, DPPH, ABTS, and FRAP were obtained in previous works [ 15 , 23 ] that reported antioxidant properties of AP obtained from apples of a different cultivar (Red Delicious). Generally, considering the different units of measurement used to express the results of antioxidant assays, there are objective difficulties in making comparisons between the results of different investigations.…”

“…For the methanolic extracts, much higher values than those reported in this paper were found for chlorogenic acid (170.56 mg/kg) and phloridzin (362.28 mg/kg), but much lower for quercetin 3- O -rhamnoside (105.58 mg/kg). Quercetin-3- O -galactoside was reported as the main component of the hydroalcoholic extract obtained from Red Delicious AP, oven dried at 55 °C [ 23 ]. This result was also found in this research in fact quercetin-3- O -galactoside was the main component in all AP samples, regardless of AP treatment and particle size ( Table 4 ).…”

Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

“…Grispoldi et al . (2022) reported a higher number of the different groups of bacteria, mainly because of the specificity of the salami ripening process, which supports the growth of LAB. The authors emphasised that the bacterial populations of Lactobaillus , Lactococcus , and enterococci reached higher values in products fortified with apple pomace (7% or 14%).…”

“…Similar observations were also reported by Grispoldi et al . (2022), who reported that the pH value of the control pork product after 5 days of ripening was 6.88 compared to the reduced pH of the variants with the addition of 7% and 14% of apple pulp (pH was 6.27 and 6.36, respectively). Although the pH values in the further stages of production fluctuated unevenly, as the authors of the study themselves suggest, this resulted from the ripening process itself, and not from the process of fortifying the meat product with apple pomace.…”

“…Other studies have shown the possibility of using apple pomace as an ingredient that improves functional properties of various foods; however, the use of apple pomace for improving meat products has been least studied. Apple pomace has been used in some meat products such as chicken nuggets (Verma et al ., 2010; Yadav et al ., 2016a), poultry sausages (Yadav et al ., 2016b), pork (Lantto et al ., 2006), buffalo sausages (Younis & Ahmad, 2018) and bovine products (Pollini et al ., 2022), as well as Italian salami (Grispoldi et al ., 2022) based on its effect of retaining water and oil and as a fat substitute and filler. In the presented approach, it was proposed to use the antioxidant properties of freeze‐dried apple waste in order to extend the storage life of products without loss of product quality.…”